Abstract
The phenolic content of South African wines was investigated for the purpose of their classification according to variety or cultivar. Twenty-two phenolic compounds were quantified by liquid chromatography in 55 red wines of five varieties and in 38 white wines of three varieties. Data were compared to literature values reported for wines from across the globe. ANOVA was used to determine significant concentration differences between the different varieties. Further grouping of the data was investigated by principal component analysis and cluster analysis. Finally, linear discriminant analysis was used to derive classification functions for the effective recognition of red and white wine varieties which allowed 100.0% and 97.4% correct recognition of red and white wines, respectively.
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